Coffee composition and process

Abstract

A coffee composition has improved aroma. and a method of producing a coffee composition, includes two different types of coffee beans that are roasted separately.

1 : A coffee composition comprising furfural and (E)-β-damascenone, wherein the ratio of concentrations of furfural to (E)-β-damascenone is from 400 to 1000. 
     
     
         2 : The coffee composition according to  claim 1 , comprising 4-ethylguaiacol and 2,3-pentanedione wherein the ratio of concentrations of 2,3-pentanedione to 4-ethylguaiacol is from 5 to 20. 
     
     
         3 : The coffee composition according to  claim 1 , comprising N-caffeoyl-tryptophan and 4-ethylguaiacol wherein the ratio of concentrations of 4-ethylguaiacol to N-caffeoyl-tryptophan is from 1500 to 3000. 
     
     
         4 : The coffee composition according to  claim 1 , comprising at least 20 wt. % coffee solids originating from Robusta beans as a percentage of total coffee solids. 
     
     
         5 : The coffee composition according to  claim 1 , comprising at least 45 mg of 2,3-butanedione per kg of soluble coffee solids.